If you are, literally, "a few points" (like, as in 2) from final gravity, I really doubt that you're going to get noticeable off-flavors by bringing your secondary up to room temp. The first 72 hours are crucial for temperature control. That's when the yeast replicate and consume the bulk of the sugar. I keep my beers immersed in a plastic tub for 7-10 days (adding frozen bottles, as necessary, to keep the temp where I want it). After that, I let the carboy come up to temp, assuming it's more or less reached predicted FG and I'm getting steady gravity readings. If I were doing a heavier beer, like the one you describe, I would probably go longer, but you're at 2 weeks, so you've already done that. Now, if you're actually more like 8 points from predicted final gravity, then you probably want to maintain fermentation temp until you get stabilized closer to your predicted FG.
Bear this in mind: Many people bottle condition at or near room temp. That involves fermenting "a few" gravity points. I haven't heard many complaints about off flavors from that process. Certainly, I've never had a problem with it.
One last thought. I actually make a practice of letting beer sit at room temp for a few days before bottling. I've had batches drop a few points after coming out of the cooler (despite having maintained a steady gravity for days beforehand). Since I condition at room temp, I don't want that beer going into bottles. At best, it will be over-carbed. At worst, someone could get hit with flying glass when the bottles explode.
'Just my two cents. Good luck!
